This Homemade Salted Caramel Sauce needs only 4 Ingredients. Make your own caramel sauce for ice cream, cakes, pies, popcorn, apples…let your imagination soar. Nothing artificial; just pure goodness.
- 1 cup granulated sugar
- 6 TB unsalted butter, sliced into 1-inch pieces and softened
- 1/2 cup heavy cream
- 2 tsp flaky sea salt
- In a heavy saucepan, place sugar in an even layer. Heat sugar over medium-high heat, whisking frequently. Once sugar starts melting down, whisk continuously until all the clumps are melted into liquid (this can happen quickly, so watch carefully that the sugar doesn’t burn. See video in original article for visual.)
- Immediately turn heat down to medium and insert candy thermometer into the melted sugar; continue stirring until liquid turns reddish-brown in color — the minute your thermometer reaches 350F, carefully add all the butter — caramel will bubble up, so be careful.
- Continue to whisk until fully melted. Once mixture is smooth, immediately remove pan from heat. Carefully pour in the cream and whisk until a smooth thick sauce forms. Whisk in the flaky salt. Let sauce cool to almost-room temp before drizzling over dessert. Store leftover sauce in airtight glass container in fridge for future use.
If you can’t find flaky sea salt, you can use coarse kosher salt in a pinch.
Caramel sauce can be kept in an airtight glass jar in fridge for up to a month. Great for gift-giving, too.
Chilled caramel sauce may need slight reheating in microwave before drizzling.